Shrimp and Black Bean Salad
I love the combination of flavors in this Shrimp and Black Bean Salad and the tasty salad is enhanced with cilantro, cumin, and lime. If you want a lower-carb salad, use more shrimp and peppers and less beans.
I love this Shrimp and Black Bean Salad. Shrimp, black beans, cilantro, and lime. It’s a combination that goes together so well that you could easily come up with hundreds of recipes featuring this quartet. I bought a big bag of cooked frozen shrimp from Costco, and this was a salad I made for lunch after thinking to myself, hmmm, what else can I make with shrimp?
The ingredients were determined by what I had in the fridge and pantry, as well as a well-documented love for cilantro, and this recipe has cilantro in the dressing and more cilantro in the salad, which is just fine with me. If you’re not a cilantro fan I think you could still get a pretty good result with thinly sliced green onion replacing the cilantro in the dressing and just using a little more green onion in the salad, but I wouldn’t use parsley in place of cilantro here.
How to Make Shrimp and Black Bean Salad:
(Scroll down for complete recipe with nutritional information.)
- When you’re ready to make the salad, thaw the shrimp overnight in the refrigerator and then drain well.
- Then spread the shrimp out on a paper towel, cover with another towel, and pat dry.
- If using canned black beans, put them in a colander placed in the sink and rinse well with cold water (until no more foam appears.) Let the beans drain well; pat dry with paper towels if they seem wet. (I love to cook dried black beans in the slow cooker, and those would be perfect for this recipe.)
- You’ll need 1/4 cup of chopped cilantro for the dressing as well as another 1/2 cup or more chopped cilantro for the salad.
- Use a food processor (or the bowl attachment of an immersion blender (affiliate link) to mix together the oil, lime juice, 1/4 cup cilantro, Green Tabasco Sauce (affiliate link), ground cumin, ground chile powder, and a little salt to make the dressing.
- For best flavor, mix together the shrimp and black beans with about half the dressing and let it marinate in a covered container in the refrigerator for about an hour. Even a short marinating time will improve the flavor if you can’t wait an hour.
- While the shrimp and beans marinate, cut up the red bell pepper into pieces that are about 1/2 inch square.
- Slice up enough green onions to make about 1/4 cup.
- Then add the chopped cilantro, chopped red bell pepper, and sliced green onions to the marinated shrimp and black beans and serve.
- This will keep in the fridge for one night, but after that the cilantro gets pretty limp.
More Dinner Ideas with Beans:
Beans and Legumes Recipes Index ~ Slow Cooker or Pressure Cooker
Black Bean, Rice, and Cilantro Salad ~ Kalyn’s Kitchen
Shrimp and Black Bean Salad with Chipotle-Lime Dressing ~ The Perfect Pantry
Vegan Spaghetti Squash and Black Bean Mexican Bowl ~ Kalyn’s Kitchen
I used 51-60 size shrimp. I used my fresh-frozen lime juice for this recipe. Use 1 1/2 cups cooked black beans if you don't want canned beans.
Recipe created by Kalyn. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 239mgSodium: 1560mgCarbohydrates: 23gFiber: 8gSugar: 2gProtein: 33g
I used 51-60 size shrimp. I used my fresh-frozen lime juice for this recipe. Use 1 1/2 cups cooked black beans if you don't want canned beans. Recipe created by Kalyn.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Although the South Beach Diet does permit beans even on phase one, they’re limited to a very small serving for Phase One. Since this Shrimp and Black Bean Salad does have other Phase One ingredients besides the beans, you can have a normal-sized serving, but use portion control if you’re eating this for Phase One. To make this salad lower in carbs, use more shrimp and peppers and less beans, but salads with beans won’t work for strict low-carb diets.
Find More Recipes Like This One:
Use Seafood Recipes or Salads to find more like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.